Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe.
INGREDIENTS
FOR THE BREAD
¼ pound (one stick) cool butter, more for greasing pan
¾ cup dark brown sugar
2 eggs, at room temperature
2 ⅓ cups (about 5) very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
FOR THE TOPPING
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
⅛ teaspoon cinnamon
PREPARATION
FOR THE BREAD
Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
